Tilapia

This was a recipe I created when I first started my blog. After I'd lost weight on the South Beach Diet, people started asking me for recipes and for months I sent them out on an e-mail list. As more and more people asked to join the list, my brother convinced me to start a blog, and Kalyn's Kitchen was born when I posted about 20 recipes in a couple of days time. The recipes were all without pho

This will be a funny story, I promise. (Mildly amusing at the least.)I saw this recipe on 28 Cooks a while back and bookmarked it. We've had frozen tilapia in the freezer (I don't know what possessed me to buy the bag of a million fillets) and this looked like an unusual yet delicious way to use them up. Not to mention, it is specifically mentioned that this recipe will garner compliments, and eve

Tilapia are sometimes known as “aquatic chicken”, due to their high growth rates, adaptability to a wide range of environmental conditions, ability to grow and reproduce in captivity and feed on low trophic levels. As a result, these fishes have become excellent candidates for aquaculture, especially in tropical and subtropical regions. Indeed, tilapia culture has [...]

For a fish most often seen on the dining table, Tilapia actually look quite good in an aquarium! It the daytime they have irridescent spots of bluish color on the body and at night this one is a pearly silver color.

Tilapia (Oreochromis spp) culture in freshwater cages had been gaining popularity in the Philippines due to its market acceptability in various regions of the country. Tilapias are relatively tolerant to a wide range of environmental factors making them easy to culture. Various culture techniques which have been developed through decades of R&D range from extensive to [...]

If you read my blog you know that I use this particular fish often in my menus.The reason is because it is a very mild white fish that the kids will eat every way I prepare it.And it is very inexpensive to have on hand.We do eat other fish,but usually reserve that to a few tuna steaks and salmon here and there.And of course fresh fish when we are camping.One thing I miss about Charleston SC are the weekends when my husband and boys would get up early and catch fresh crabs for crabcakes.Heaven.And I do miss the clam bakes and Frogmore Stew get togethers.In fact,my friend Sarah is having her annual clam bake next weekend at her Daniel Island home.Wish I could be there.This fish recipe is very good.It is so easy to put together and bake.I usually have the green onions,but last night I omitted

As it is Good Friday, it's traditional to have fish for dinner. So I scoured the fish counter of the local Tesco. The shop itself was devoid of pretty much anything as people panic buy for the long weekend - you never know when you are going to run out of large chocolate eggs when the shops are closed for a whole day.I fancied having some haddock but there was only one of these left, so I thought I would be a bit adventurous and go for a fish I had not encountered before - Jamaican Tilapia.It turned out to be a very good choice. At about £1.90 per fillet it was also quite a bargain, and it was a really meaty flavourful fish - a lot nicer than bland old cod or haddock.I cooked a simple parsley and lemon cream sauce to go with the fish and served it with potatoes and some veg.Ingredients

Preheat broiler.Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.Serves 4 1 teaspoon dark sesame oil, divided2 teaspoons minced peeled fresh ginger2 garlic cloves, minced1 cup finely chopped red bell pepper1 cup chopped green onions1 teaspoon curry powder2 teaspoons red curry pa

Ah me!  We all have those days when we're pressed for time and it's hard to pull together a dinner that will please the whole gang at the dinner table.  What to do?  Here's a simple Floridian seafood recipe for just that type of day.  Ingredients:1/4 stick unsalted Butter1 can Whole Peeled Tomatoes with juice (28 oz)1/4 cup Cider Vinegar1/4 cup Dark Brown Mustard2 TBS Dry Minced Onion1 TBS White Horseradish1/4 cup TBS Orange Juice1 TBS Worcestershire Sauce2 TBS Dark Brown Sugar4 large fresh Tilapia FilletsOlive OilDry Spice Mix:1/4 tsp Kosher Salt1/4 tsp Dark Chili Powder1/4 tsp Ground Cumin1 pinch Ground ClovesCooking Procedure:Preheat your oven to 350 degreesFirst, we'll make a simple barbecue sauceIn a medium sized pot, melt the butter over medium high heatWhile the butter is melting, puree the canned tomatoes along with their juice in a food processorWhen the butter in the pot is melted, add the tomatoes, vinegar, mustard, dry minced onion, ho

One of the most important cultured fish in the country is the freshwater tilapia. It grows in the inlands. This fish can be sold readily in the local market and has a good chance for the foreign market. It gives ready supply for both the rural and urban families. There are many ways to raise the tilapia. It can be through the earthen pond culture, cage culture, in barricades, fish pens, tanks,

Tilapia Fish Tapa Procedure: Split each of 1 kilo of tilapia along the backbone. Remove gills and internal organs. Wash thoroughly and drain. Cut into small fillets. Combine 1 cup sugar, 1/8 tsp salitre, 1/8 cup salt and red food color. Rub the mixture on fish. Allow to ferment for 2 days. After 2 days, the fish is ready [...]

Tilapia grows fast. For this reason it is, like milkfish, catfish and mudfish, being raised in great volume in fishponds throughout the country. The fish is seldom processed or canned, dried, frozen or fermented. It usually transported by middlemen to markets and sold live immediately after catch. Tin tubs (banyera) or styrofoam boxes filled [...]

Foil Baked Tilapia10 tilapia filets1 yellow pepper,sliced1 red pepper,sliced1 onion,sliced2 T Italian seasoning2 T Butter,cut into cubesPreheat oven to 400 degreesPlace 2 pieces of aluminum foil on a cookie sheetplace 5 filets on each sheet of foilsprinkle fish with italian seasoningAdd peppers and onions on top of fishDot with butterClose foil packets and bake for 25 minutes or until fish flakes and vegetables are tender

Tilapia has become a staple dish in our house.It is a mild white fish that my husband and I as well as the children love. I usually bake it with fresh herbs and lemon but tonight I pan fried them. The cornmeal paprika mix was really good. The salsa made the dish in my opinion.And while the black beans and rice were cooking I fried them in olive oil.I added a side of corn and dinner was on the table in about half an hour with minimal effort.This recipe will definitely be one that we use again.Cornmeal-Crusted Tilapia with Salsacourtesy of Everyday Food4 Tilapia filets1/3 c yellow cornmeal2 tsp paprika3 tbsp olive oilsalt, to tastepepper , to taste½ c SalsaIn a shallow plate or bowl, combine cornmeal and paprika; season with salt and pepper. Dredge each piece in cornmeal mixture, patting on to coat completely.In a large nonstick skillet, heat 1 tbsp oil over med-high. Cook without crowding until golden brown and firm, about 2 min per side for thin pieces and 4 min for thick ones. Transf

Easy to do.Everyone loves it.Tilapia is mild enough to make the kids happy.They eat it without complaint! You can add and delete herbs and spices to your liking.I served this with rice and green bean casserole. 1 cup dry breadcrumbs1/4 cup parmesan cheese1/2 teaspoon sage3/4 teaspoon oregano3/4 teaspoon basil1 teaspoon onion salt1 teaspoon garlic powder1/2 teaspoon black pepper6 tablespoons melted margarine1 package fish fillets, thawed1/2 cup milk1/2 cup butter, melted Mix all dry ingredientsin a shallow bowl.Dip each piece of fish in the milk and dredge in the crumb mixture.Place fish in lightly sprayed casserole pan.Drizzle with melted butter and Bake at 475 degrees 7-10 minutes or until fish flakes.

Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange!In honor of the Lenton season, I thought I'd share one of my favorite fish recipes. I found it at allrecipes.com.Broiled Tilapia ParmesanIngredients 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Preparation Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on